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Serves 2.
Takes 30 plus 2 hours smoking time.
Ingredients
2 duck breasts
1 star anise
1 cinnamon stick, small
1/2 tsp Szechuan peppercorns
1 green chilli, small
1 tbsp of coriander
1 tsp fish sauce
1 tsp soy sauce
1 tsp rice wine vinegar
1/2 tsp sea salt
1
Grind the star anise, cinnamon and peppercorns in a spice mill. Chop the chilli and coriander and combine with the ground spices in a medium plastic tub
2
Add the fish sauce, soy, sesame oil and rice wine vinegar and stir to make a thin paste. Add the sea salt. Slash the skin and fat of the duck breast fillets, without cutting into the meat, at 2cm intervals
3
Rub the marinade over the duck and place in a sealed container in the refrigerator for at least an hour
4
Whilst the duck is marinating, soak the woodchips in water for at least 30 minutes (or according to the manufacturer instructions)
5
Heat up the barbecue to a low medium heat, around 100°C
6
Drain the woodchips and put them onto the coal. Put the duck breast in an ovenproof dish and smoke for 2 hours or until the duck is fully cooked. Carefully remove from the cooking dish, discarding the fat
7
At the low cooking temperatures used in this recipe, the skin may not crisp up that much, so you can always finish it off under a hot grill for a couple of minutes to sear and crisp it
